These chocolate covered Peanut Butter Pretzel Bites are the perfect balance of sweet and salty in a bite size treat. Only five ingredients and they are super easy to make.
Why You’ll Love These
These are Buckeye Bites, chocolate covered peanut butter balls sandwiched in a salty, crunchy mini pretzel.
- Sweet and Salty Goodness – This peanut butter pretzel bites recipe delivers a perfect balance of sweet and salty flavors with the combination of peanut butter, chocolate, and pretzels.
- Texture – Creamy peanut butter filled pretzels dipped in chocolate create a crunchy, salty, sweet treat.
- Only 5 Ingredients – No stir creamy peanut butter, unsalted butter, powdered sugar, mini pretzels, and semi sweet chocolate chips.
- Convenient and Portable – These make great snacks for on-the-go! Especially during the summer when you are looking for a no bake dessert or treat.
- Customizable – They are great for Christmas gifting but also make an excellent everyday snack. They can be made for any occasion by changing the colored sprinkles to match the season or holiday.
These chocolate-covered peanut butter pretzel bites don’t last long in our house so you may want to double the recipe.
How to Make Peanut Butter Pretzel Bites
- For easy clean up line the sheet pan or plate with parchment paper.
- Prepare your setup before mixing the peanut butter mixture. Have everything out and ready to go. This will make the process much easier and quicker.
- When sandwiching the pretzels press gently but firmly enough that the peanut butter ball flattens a little and the pretzels adhere to the ball.
- We use Jif peanut butter in our house so that’s what I use for this recipe. Just remember to use no-stir peanut butter, but peanut butter differs from brand to brand. So you may need a little more powdered sugar if it seems loose and sticky, the mixture should be like a stiff cookie dough. If the peanut butter mixture is too dry and crumbly, add a little more peanut butter, starting with 1 tablespoon.
- When melting the chocolate chips be careful not to overheat them, chocolate will seize up. Microwave at half power, stirring every 15-second interval, after the first 30 seconds to one minute.
- Sprinkle the sea salt or sprinkles immediately after dipping each pretzel before the chocolate has time to set up, or they won’t stick to the chocolate.
- Choose Your Pretzels – Use mini pretzel twists or snaps. I don’t recommend pretzel crisps because they tend to break easily.
- Choose your Chocolate – Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or white chocolate chips can be used. Or you can use chocolate melting wafers or chopped baking chocolate bars.
- Decorate the Bites – You can decorate the melted chocolate with fun, festive colors of sprinkles, sanding sugar, chopped peanuts, flaky sea salt, crushed pretzels, or a contrasting colored chocolate drizzle.
Place them in an airtight container (they can be stacked after the chocolate sets) and store them in the refrigerator or at room temperature for about 1 week.
Yes! I recommend layering them between parchment paper in a freezer safe container and freezing them for up to 2 months for the best quality. Just know that once thawed the chocolate may bloom (white coating), but they are still tasty.
More Pretzel Recipes
Peanut Butter Pretzel Bites Recipe
- 1/2 cup Creamy peanut butter no stir
- 2 tbsp Unsalted butter
- 3/4 cup Powdered sugar
- 64 Mini pretzels Snaps or twists
- 1 1/4 cups Semi-sweet chocolate chips
- 1 tsp Coconut oil (or vegetable, shortening)
- Flaky sea salt or sprinkles for topping
- Line a sheet pan with parchment paper. Lay out 32 pretzels on the prepared pan.64 Mini pretzels
- In a medium bowl add the peanut butter and softened butter, using an electric mixer blend them until smooth. Add the powdered sugar and mix until combined.1/2 cup Creamy peanut butter, 2 tbsp Unsalted butter, 3/4 cup Powdered sugar
- Scoop a teaspoon-size amount of peanut butter mixture and roll into balls. Place the ball in the center of each pretzel. Gently yet firmly top each peanut butter ball with another pretzel. Refrigerate for 1 hour.
- In a small microwave-safe bowl, melt the chocolate and coconut oil in the microwave at half power, for 20-30 second intervals, stirring each time, until melted and smooth. DO NOT OVERHEAT the chocolate will seize.1 1/4 cups Semi-sweet chocolate chips, 1 tsp Coconut oil
- Dip each pretzel sandwich halfway in the melted chocolate. Place them back on the prepared pan and sprinkle with flaky sea salt or colored sprinkles. Refrigerate for 20-30 minutes until the chocolate is set.Flaky sea salt or sprinkles